Apple Cinnamon Blondies
This Apple Cinnamon Blondies recipe turns a handful of pantry basics into a fudgy, buttery bar packed with real apple chunks and warm cinnamon flavor. Every bite has that soft, chewy blondie texture with little pockets of tender apple throughout, and a whisper of cinnamon glaze on top. They come together in one bowl, bake in about half an hour, and disappear from the counter almost as fast.
Equipment
- Large mixing bowl
- 8x8 metal baking pan straight sides recommended for even baking
- Parchment paper precut sheets work best for easy lifting
- Whisk
- Rubber spatula
- Hand mixer optional, speeds up mixing
- Cutting board
- Measuring cups and spoons
- Wire cooling rack allows air circulation for even cooling
Ingredients
- 1/2 cup unsalted butter 113g, melted
- 1 cup light brown sugar 200g, packed
- 1 large egg
- 2 teaspoons pure vanilla extract 10ml
- 1 1/2 cups all purpose flour 190g
- 1 teaspoon Vietnamese cinnamon plus more for the glaze, can substitute with regular ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups Granny Smith apples about 2 medium apples, peeled and diced small (pea-sized)
- 1/2 cup chopped pecans 60g, optional
- 1/2 cup powdered sugar 60g, for the glaze
- 1 to 2 tablespoons milk 15-30ml, for the glaze
Instructions
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper leaving an overhang on two sides, and lightly spray with nonstick cooking spray.
- Peel and dice the Granny Smith apples into small, uniform pieces about the size of a pea. Set aside.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the egg and vanilla extract, and whisk until fully combined.
- Sprinkle the flour, cinnamon, baking powder, baking soda, and salt over the wet mixture. Fold with a rubber spatula just until no dry streaks of flour remain. Do not overmix.
- Add the diced apples and chopped pecans (if using) to the batter, and gently fold until evenly distributed. Avoid crushing the apple pieces.
- Transfer the thick batter to the prepared pan and spread evenly into the corners using a spatula. Wet the spatula slightly to prevent sticking.
- Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 28 minutes.
- Cool completely in the pan on a wire rack for at least 1 hour before lifting out using the parchment overhang. For cleanest slices, chill for 30 minutes before cutting.
- Whisk the powdered sugar, milk, and a pinch of cinnamon until smooth and pourable. Drizzle over the cooled blondies and let set for about 10 minutes before serving.
Notes
- Use firm, tart apples like Granny Smith so they hold their shape instead of turning to mush during baking.
- Dice the apples small and uniform for even cooking throughout the batter.
- Let the melted butter cool slightly before adding the egg to prevent it from scrambling.
- Do not overmix once the flour is added, or the texture will turn cakey instead of fudgy.
- Pull the pan out slightly early if you prefer an extra gooey center.
- Let the bars cool fully before slicing for clean, sharp edges.
- Swap pecans for walnuts or hazelnuts, or fold in white chocolate or cinnamon chips.
- Store in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze individually wrapped squares for up to 3 months.
- Warm briefly in the microwave for 10-15 seconds for that fresh-baked texture.
- Skip the glaze entirely and dust with powdered sugar for a simpler finish.
Nutrition
Serving: 1BlondieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.2gCholesterol: 30mgSodium: 90mgPotassium: 45mgFiber: 1gSugar: 19gVitamin A: 4IUVitamin C: 2mgCalcium: 2mgIron: 4mg
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